Begin by boiling a pot of water over high heat. Once it reaches a rolling boil, add the wide wheat noodles and cook according to the package instructions until they are al dente, usually about 4-5 minutes. Reserve ¼ cup of starchy water before draining the noodles, then set them aside.

In a large skillet, heat 2 tablespoons of oil over medium heat. Once the oil is shimmering, add the finely diced garlic, the white parts of the green onions, red chili flakes, and sesame seeds. Toast these ingredients for 2-3 minutes, stirring frequently, until the garlic turns golden.

Add ¼ teaspoon of red chili powder into the skillet and stir quickly, careful not to let it burn. Keep stirring gently to ensure everything combines well and remains aromatic.

Pour the reserved starchy water into the skillet, stopping the cooking process. Allow the mixture to sizzle for about 1 minute before removing the skillet from heat.

Add the chicken bouillon, dark soy sauce, light soy sauce, rice vinegar, toasted sesame oil, and brown sugar into the skillet. Stir everything for 1-2 minutes until the sauces are well mixed.

Add the drained noodles to the skillet and toss them gently for 2-3 minutes, allowing them to absorb the garlic chili oil. Serve immediately.